Item #4144 [BEER] [MANUSCRIPT] Malting & Mashing. William Schwartz.
[BEER] [MANUSCRIPT] Malting & Mashing

[BEER] [MANUSCRIPT] Malting & Mashing

Green Valley, California: 1902-1904. A handwritten account of the various procedures used in beer making. The author refers to a Prof. Herting a couple of times in the account but it is unclear if he was in a class setting or was taking notes from a personal interaction with the professor. The beginning of the account talks about Kiln drying Vienna Malt, Barvarian Malt, and Munich Malt, and the differences between American Malt, English Malt, and German Malt. The manuscript proceed to the process of mashing barley, using Wheat Malt for Weis beer and the problems with Corn and Rice Malt. Later the author discusses working with Green Malt to produce Caramel Malt. The author also spends a large amount of time discussing the process of removing and cleaning the dried material. The later end of the manuscript describes the Mashing process and the various pieces of apparatus that are used, such as the Mashing Tub, and the Pony Masher. Next he describes the Thick Mash method used in Austria and Bavaria and other parts of Germany. Finally, he talks of the development in the US of using raw grain, notably Rice & Corn or corn products, the production of Ale, Porter, Stout, and Weis beer and the Fermentation of the Wort. Item #4144

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